Ingredients:
Tomato
avocado
cooked corn (preferably off the cob)
plus extra virgin olive oil, fresh lime juice and cilantro.
How to make :
1. Gather all your ingredients and cook the corn.
2. Add all the chopped ingredients to a bowl, drizzle with olive oil and lime juice and toss!
Two Pro Tips
Pro Tip 1: How to cook corn on the cob: there are lots of ways to make corn. A foolproof way is to bring a large pot of water to a boil, salt it well for this recipe, then boil for 4 minutes.
That will give you the tender crisp corn you want for the salad.
Let cool just enough for you to handle it and slice off the cob. You could also make the corn ahead of time.
Pro Tip 2: While the corn water boils, slice the tomatoes and let the sliced tomatoes sit in a colander with a sprinkle of salt for just 5-10 mintues. This drains some of the liquid from the tomatoes so that the salad isn’t too watery.
